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Poached Pear Tartlets with Brandy Sabayon

All of the components for this sophisticated dessert can be made the day before, then assembled quickly at the last minute. Sabayon (also called zabaglione) is a custard sauce that is whisked over hot water until it is light and foamy.

Preheat oven to 375°F. Line baking sheet with parchment paper. Place cold pastry on work surface. Using template as guide, cut 8 pear shapes from pastry. Place pastry cutouts on prepared baking sheet. Brush with egg glaze; sprinkle each with 1/2 teaspoon sugar. Bake until pastry is golden, about 15 minutes. Cool on baking sheet.

Transfer 1/2 cup pear poaching liquid to large metal bowl. Whisk in egg yolks and 2 tablespoons brandy. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, beat until sabayon is thick and foamy and thermometer registers 160°F, about 4 minutes. Remove bowl from over water. (Pears, poaching liquid, pastries and sabayon can be prepared 1 day ahead. Store pastries in airtight container. Cover pears, poaching liquid and sabayon separately and refrigerate. Before serving, bring poaching liquid to room temperature. Rewarm sabayon in glass bowl in microwave on high for about 1 minute, whisking every 10 seconds.)

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Recent Reviews

My mother made this at my request for a birthday dinner. She didn't cook the pears long enough but the taste was excellent anyway.

A Cook from Hyannis, MA /

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This was a great end to a great meal. Served with a dessert Cabernet. Loved that you could prepare ahead so that at the end of the meal, you just heat and eat!!!

A Cook from Valencia, CA /

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All my guests loved this dessert! My husband asked if I would make it next weekend for some other guest. He liked it because it gives the impression that it is healthy, whether it is or not.

A Cook from Bellevue, WA /

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I too, find it hard to believe that more people haven't reviewed this. I have made it several times for special times when I wanted an impressive dessert. I have been tempted to to eliminate the sabayon, and replace it with a sauce made with pear brandy, but it is great just as it is!

A Cook from Fairfax, Va /

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I can't believe I'm the first to review this recipe. I made it last year for a Thanksgiving dinner for 10, and there were raves for weeks. I usually don't repeat myself with desserts, but I will with this one. It's very special!